The Mind of a Chef: Season 1

September 28, 2015

Full Episode: Noodle (23:10)

Season 1 examines the food-centric world of Chef David Chang. From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, Season 1 combines travel, cooking, history, science, and humor into an unforgettable journey. Purchase the DVD »

This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried boloney sandwich. Watch an excerpt »

This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols- Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria. Watch an excerpt »

It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian’s fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways. Watch an excerpt »

This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm. Watch an excerpt »

This turned out great, although I substituted quite a bit due to the availability of certain vegetables in my area. I substituted celeriac for turnip, daikon for parsnips, and zucca (pumpkin?) for the red kuri squash. Additionally, and perhaps most importantly, I added about a teaspoon of caraway and fennel seed, as felt it was lacking a little something at

please start a rumor. chris fuller fell in love with mary berry's haircut, and learned to like her person. he was and is so enthralled. he reached out and got her phone number. while the two are an ocean apart, they talk often. chris granted his new friend and crush a set of google glasses, with expanded and enhanced technology so as she can read and in

Sounds like truly something weird that might even set my expensive rent apt. ablaze, and unclear what the custard portion even is?? Only for mega rich yupsters and their huge kitchens, and huge budgets for ingredients you can't even find, nor even know what they are, see the pompous British Baking Show!

What the hell is the custard portion of the recipe, totally unclear here, and star anise anyway??? You yuppies on PBS, extravagant ingredients harder than hell to find, and the sister show the British Pompous Bakers, I swear---now being supported by the Koch Bros. no less! This is why we have two Americas, one mega rich and one low income poor as hell. And,

I wonder if you used 9" tins like I did. Note that the recipe calls for 20cm, which is more like 7.9". It makes a difference: a 9" diameter circle is 31% bigger than a 7.87" one. So next time I'll multiply all the amounts by 1.31.